With summer setting in, the delicate aroma of basil begins to scent our kitchens and treat us to the satisfying flavor of pesto. Whether on pizza or pasta or as a simple dip for your favorite cracker, pesto is a highlight of these warm summer days.
Here is a template recipe for pesto that can feature any herb of choice, use nut or seed you favor, and be made with or without dairy. This allows for creativity and flavor exploration that will keep you craving the taste of summer!
¼ cup toasted nuts or seeds (such as pine nuts, pumpkin seeds, almonds, walnuts or sunflower seeds)
2 cups herb of choice (such as basil, cilantro, parsley, arugula, spinach or mint)
2-3 cloves garlic, minced
1/3 cup olive oil
¼ teaspoon salt
¼ cup grated parmesan cheese (optional)
- Place nuts or seeds in a blender or food processor and blend until finely chopped.
- Add the remaining ingredients (herbs, garlic, oil, salt and cheese if using) and blend until smooth.
- Serve immediately or store in refrigerator for up to 2 weeks.